First Prize Smores Pie Recipes

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S'MORES PIE



S'Mores Pie image

This showstopper of a dessert is everything traditional s'mores are - chocolatey, gooey, crunchy - in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.

Provided by Christine Muhlke

Categories     brunch, dinner, lunch, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons melted butter
7 ounces milk or dark chocolate, or a mixture of both, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
  • While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
  • Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
  • The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
  • To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 141 milligrams, Sugar 35 grams, TransFat 1 gram

S'MORE PIE



S'more Pie image

It seems like everything these days is about s'mores... kits to make them, s'mores brownies, ice cream, dip, etc. I searched for a s'mores variation of Mississippi mud pie, but wanted it to have equal parts graham cracker and chocolate. The taste is a great balance where all the flavors stand out!

Provided by Erin Brocklehurst

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 22

1 ½ cups graham cracker crumbs
¼ cup butter, melted
¼ cup white sugar
¼ teaspoon salt
2 cups graham cracker crumbs
1 (14 ounce) can condensed milk
½ cup semisweet chocolate chips
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup white sugar
5 tablespoons cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 egg, beaten
1 teaspoon vanilla extract
2 cups regular marshmallows
1 cup miniature marshmallows
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
  • Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
  • Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
  • Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
  • Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
  • Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
  • Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

Nutrition Facts : Calories 453.8 calories, Carbohydrate 74 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 8.8 g, Sodium 417.6 mg, Sugar 55.1 g

S'MORES PIE



S'mores Pie image

Love s'mores but don't have a campfire? Make this ooey, gooey chocolatey s'mores pie instead! It's waiting for your next summertime gathering.

Provided by Aaron Hutcherson

Categories     Dessert     Baking     Make-ahead

Time 5h16m

Number Of Ingredients 13

1/2 cup granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
3 cups whole milk
4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
3 egg yolks
1 9-inch prepared graham cracker crust, store-bought or homemade
26 marshmallows (about half of a 10-ounce bag)
Semisweet chocolate shavings, optional
Broken graham cracker pieces, optional

Steps:

  • Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat. Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment. The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding. It's okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)

FIRST PRIZE S'MORES PIE



First Prize S'mores Pie image

From Allison Kave of "First Prize Pies", first prize winner in the Brooklyn Pie Bakeoff. Haven't tried it yet, but this looks killer. Not for a diabetic like myself...but I know LOTS of people that will enjoy this one! Found this recipe on the Tasting Table blog. Enjoy! Prep time includes chilling time of crust.

Provided by Epi Curious

Categories     Pie

Time 2h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs (10-15 graham crackers)
8 tablespoons butter, melted
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
1 egg
1 pinch salt
1 teaspoon unflavored gelatin
1/2 cup cold water, divided
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • 1. Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
  • 2. While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
  • 3. Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, scraping any remaining syrup from the pan with a heat-proof spatula. Begin increasing the speed of the mixer, avoiding any splashing, and beat until the mixture is white, fluffy and tripled in volume. Add vanilla and beat for a few moments more. Pour the mixture onto the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
  • 4. The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
  • 5. To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.

Nutrition Facts : Calories 517.4, Fat 32.1, SaturatedFat 19.2, Cholesterol 100.2, Sodium 243.5, Carbohydrate 54.7, Fiber 1.3, Sugar 39.4, Protein 4.8

4-INGREDIENT S'MORES PIE



4-Ingredient S'mores Pie image

This gooey and chocolaty pie tastes just like the campfire treat.

Provided by Food Network Kitchen

Time 6h25m

Yield 8 servings

Number Of Ingredients 4

14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows

Steps:

  • Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
  • Preheat the broiler.
  • Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

EASY S'MORES PIE



Easy S'mores Pie image

Make and share this Easy S'mores Pie recipe from Food.com.

Provided by Camillac1

Categories     Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 graham cracker crust
1 (8 ounce) jar marshmallow cream
1 (3 1/2 ounce) package chocolate instant pudding or 1 (3 1/2 ounce) package pie filling
2 cups milk
1 (8 ounce) container Cool Whip

Steps:

  • Spread the marshmello cream in the bottom of the pie crust.
  • Make the choc. pudding and spread on top of the marshmello cream.
  • Cover the pudding with cool whip and garnish with choc. chips and crumbled graham crackers.

Nutrition Facts : Calories 553, Fat 22.9, SaturatedFat 12.3, Cholesterol 11.4, Sodium 543, Carbohydrate 82.8, Fiber 1.2, Sugar 50.2, Protein 5.5

5-INGREDIENT S'MORES PIE



5-Ingredient S'mores Pie image

Chocolate pudding put into a graham cracker crust with marshmallows inside and whipped cream to top it off.

Provided by Olivia Liando

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

2 (3.9 ounce) packages instant chocolate pudding mix
3 ½ cups milk
1 (9 inch) prepared graham cracker crust
1 (10 ounce) package miniature marshmallows
1 (8 ounce) container whipped topping, thawed

Steps:

  • Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
  • Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
  • Chill in the refrigerator before serving, 1 to 2 hours.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 82.8 g, Cholesterol 8.5 mg, Fat 16.7 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 664.8 mg, Sugar 60.1 g

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